SERVES 2
3 tablespoons safflower oil
4 scallions, white and light green parts, thinly sliced
1 garlic clove, minced
1 jalapeño or ½ Anaheim pepper, finely chopped (optional; if you don’t like it spicy, add ¼ cup finely chopped green bell pepper)
1 (14.5-ounce) can fire-roasted diced tomatoes
1 cup chopped fresh spinach
¼ cup chopped fresh cilantro
2 (6-inch) sprouted-grain tortillas
2 eggs (any size)
Toppings (use however many of these you want in whatever amount you want): red and/or green salsa, guacamole, chopped tomatoes
1. Preheat the oven to 375°F.
2. In a medium skillet, heat 2 tablespoons of the safflower oil over medium heat. Add the scallions, garlic, and jalapeño, if using, and cook, stirring continuously, until softened, about 3 minutes. Add the tomatoes, spinach, and cilantro and bring the sauce to a boil. Reduce the heat to medium-low and cover. Cook, stirring occasionally, for about 10 minutes.
3. Meanwhile, put the tortillas in the oven, directly on the rack, and heat just until crisp—this should only take about 10 minutes, more or less, depending on how moist your tortillas are.
4. In a separate nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Carefully crack the eggs into the skillet and cook them until done to your liking.
5. Remove the tortillas from the oven and put each on a plate. Top each tortilla with half the sauce and an egg. Garnish with any of the desired toppings.